Best 4 Smashed Rutabagas With Ginger Roasted Pears Recipes
Smashed rutabagas with ginger roasted pears is a delightful and nutritious dish that combines the earthy sweetness of rutabagas with the fragrant warmth of ginger and the natural sweetness of pears. This dish is perfect for a comforting and flavorful side dish or as a vegetarian main course. The combination of roasted pears and ginger brings a unique and tantalizing flavor that complements the creamy texture of the smashed rutabagas. This dish is easy to prepare and can be enjoyed by people of all ages.
Here are our top 4 tried and tested recipes!
SMASHED RUTABAGAS WITH GINGER-ROASTED PEARS
Provided by Molly Stevens
Categories Ginger Side Roast Christmas Thanksgiving Vegetarian Low Cal High Fiber Pear Root Vegetable Fall Rutabaga Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 11
Steps:
- Cook rutabagas in pot of boiling salted water until tender, about 35 minutes.
- Meanwhile, preheat oven to 400°F. Spray large rimmed baking sheet with nonstick spray. Combine oil, lemon juice, ginger, and sugar in large bowl. Add pears; toss to coat. Spread on prepared sheet. Roast until tender, turning pears every 10 minutes, about 35 minutes total.
- Drain rutabagas; return to same pot. Mash to coarse puree. Stir over medium heat until excess moisture evaporates, 5 minutes. Add cream, butter, and thyme. Mix in pears and any juices from baking sheet. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Transfer to microwave-safe bowl. Cover; chill. Rewarm at 1-minute intervals.
MASHED RUTABAGAS
Steps:
- Peel rutabagas, and cut them in large chunks. Put them in a pan of cold salted water, cover, and bring to a boil. Simmer until very tender, 30 to 40 minutes. Drain the rutabagas, return them to the pan, and heat gently for 2 or 3 minutes to dry them. Mash the chunks with a potato masher or fork, the puree will always be slightly fibrous. Work in butter with a generous grate of nutmeg, taste, and adjust the seasoning.
SMASHED RUTABAGAS WITH GINGER ROASTED PEARS
Steps:
- Cut turnip in pot of boiling salted water until tender, about 35 minutes. Meanwhile, preheat oven to 400F. Spray large rimmed baking sheet with nonstick spray. Combine oil, lemon juice, ginger, and sugar in a large bowl. Add pears; toss to coat. Spread on prepared sheet. Roast until tender, turning pears every l0 minutes, about 35 minutes total. Drain rutabagas; return to same pot. Mash to coarse puree. Stir over medium heat until excess moisture evaporates, 5 minutes. Add cream, butter, and thyme. Mix in pears and any juices from baking sheet. Season with salt and pepper. DO AHEAD Can be made 1 day ahead. Transfer to microwave safe bowl. Cover; chill. Rewarm at 1 minuted intervals.
ROASTED SALMON WITH GINGER-LIME BUTTER
Wild Pacific salmon is available in spring and summer, and the flavor is phenomenal. It definitely tastes better than farmed salmon and is always a better choice, sustainably speaking. Though it is expensive, think of it as a seasonal treat. Whether you choose wild king salmon, coho or sockeye, take care not to overcook it.
Provided by David Tanis
Categories dinner, weeknight, seafood, main course
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Lay the salmon on a rimmed baking sheet, and season with salt and pepper. Heat oven to 350 degrees.
- Make the ginger-lime butter: In a small bowl, combine softened butter, ginger, lime zest, lemon zest and lime juice. Add salt and pepper to taste, and stir well to combine.
- Transfer salmon, uncovered, to the oven to cook for about 8 minutes. Check the salmon once or twice as it cooks. Depending on the thickness of the fish, it should be fully cooked when little white juices appear on the surface - moist and yielding with big flakes when probed. It may take 10 minutes for thick fillets.
- As the salmon cooks, put 2 tablespoons ginger-lime butter in a wide deep skillet or large pot over medium heat. When butter is melted, add spinach and a pinch of salt. Put on the lid and turn heat to medium-high. (You may need to add the spinach in batches.) After 2 minutes, remove lid and stir spinach to help it wilt. When all spinach is wilted, turn off the heat.
- Transfer salmon to a platter or divide among individual plates. Smear the remaining ginger-lime butter on the fish. Surround with wilted spinach and lime wedges, and top with scallions.
Tips:
- Choose firm rutabagas: Look for rutabagas that are heavy for their size and have smooth, unblemished skin.
- Peel and cut the rutabagas evenly: This will help them cook evenly.
- Roast the pears until they are tender: This will help bring out their natural sweetness.
- Use a variety of spices: This will add flavor and depth to the dish.
- Serve the dish immediately: This will ensure that the rutabagas and pears are at their best.
Conclusion:
Smashed rutabagas with ginger roasted pears is a delicious and easy-to-make side dish. It is perfect for a weeknight meal or a special occasion. The combination of flavors and textures is sure to please everyone at the table. So next time you are looking for a new side dish, give this recipe a try. You won't be disappointed!
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